Roast Beef French Dip Sandwich
- Prep Time: 15 minutes
- Cook Time: 4.5 hours
- Total Time: 0 hours
- Yield: 4
- Cuisine: French
Description
A gourmet treat featuring tender slices of roast beef piled high in a crusty baguette. Served with a rich, savoury dipping jus, this hearty sandwich offers a deliciously satisfying mix of flavour and texture.
Ingredients
Beef
1kg beef silverside
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) salt
1 Tbsp (15 ml) coarse black pepper
2 large onions, halved and sliced
2 cloves garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary
1L beef stock
2 C (500 ml) La Motte Syrah
2 Tbsp (30 ml) Worcestershire sauce
2 Tbsp (30 ml) corn flour (optional)
To Serve
4 small French baguettes
80 g salted butter, room temperature
¼ C (60 ml) creamed horseradish
80 g Gruyère cheese, grated
Instructions
Beef
Preheat the oven to 200 °C.
Rub the oil, salt and pepper all over the silverside and set aside. Heat a heavy-bottomed, oven-safe saucepan over medium-high heat, and brown the meat on all sides. If you don’t have an oven-safe saucepan, brown the meat in a frying pan, then transfer it to an oven-safe roasting dish before adding the onions, garlic, herbs, stock, wine, and Worcestershire sauce. Cover with foil and place into the oven to roast for 3 hours. After 3 hours, reduce the temperature to 180 °C, remove the foil and cook for another hour.
Once the meat is cooked, rest it for 10 minutes before slicing.
The roasting juices from the pan will form the dip for the sandwiches. If it needs to be thickened slightly, add two tablespoons of the pan liquid to the corn flour to make a slurry, then add the slurry to the remaining liquid in the saucepan, set it over medium heat and stir until it thickens.
To Serve
Coat the sliced beef with some of the jus, and set the rest aside for dipping.
Cream the butter and the horseradish together until smooth.
Lightly toast the baguettes in the oven until they are just beginning to turn golden, then smear with horseradish butter. Add the roasted sliced beef and top with the grated Gruyère. Place in the oven for 5 minutes and grill until the cheese is melted.
Serve the sandwiches with bowls of pan juices for dipping.
